Podcasts about usda

This episode covers: • Real Food Reset in U.S. Dietary Policy The new Dietary Guidelines for Americans 2025–2030 put real food back at the center of U.S. nutrition policy and take a direct swing at ultra processed foods, added sugar, and sugary drinks. Dave breaks down why this matters beyond personal dieting: these guidelines influence school meals, SNAP and WIC, federal feeding programs, and they shape what eventually shows up on labels and in public institutions. He also shares how biohackers can use this shift as leverage to push for better food environments in schools, workplaces, and hospitals. -Source: https://www.usda.gov/about-usda/news/press-releases/2026/01/07/kennedy-rollins-unveil-historic-reset-us-nutrition-policy-put-real-food-back-center-health • Drug Combo Extends Lifespan of Frail Old Mice by 73% A new aging study found that combining oxytocin with a compound called A5i extended the remaining lifespan of frail elderly male mice by 73%, while also improving function and tissue health. Dave explains why this is a big signal for the future of longevity medicine: stacking targeted interventions can outperform single compounds, especially when you start late in life. He also explains what to do with the idea right now: stop building random “everything stacks” and start thinking in phases, tracking outcomes, and waiting for real human combo data. -Source: https://www.futura-sciences.com/en/study-finds-drug-combo-could-slow-aging-and-increase-lifespan-by-73_23229/ • ChatGPT Health Turns Your Data Into a Health OS OpenAI launched ChatGPT Health, a dedicated health experience that lets you securely connect medical records and wellness apps like Apple Health and MyFitnessPal, so you can summarize visits, interpret labs, and prepare better questions for your doctor. Dave explains why this is a turning point for quantified self and protocol building: it reduces the friction of pulling data from five different places, and it makes pattern-finding accessible to nontechnical people. He also shares how to use it like a pro: clean inputs, smarter questions, and better doctor conversations. -Source: https://openai.com/index/introducing-chatgpt-health/ • Whole Milk Is Back in Schools The Whole Milk for Healthy Kids Act restores whole and reduced-fat milk options in schools, aligning school nutrition rules with the updated dietary guidelines that no longer treat full-fat dairy like a default villain. Dave breaks down why this matters for child healthspan: satiety and nutrient density drive behavior, learning, and metabolic stability. He also explains why this is a real-world policy experiment worth watching across school districts, and how it can open the door for bigger institutional upgrades like better protein and fewer ultra processed items. -Source: https://www.usda.gov/about-usda/news/press-releases/2026/01/14/whole-milk-back-president-trump-signs-whole-milk-healthy-kids-act • Tirzepatide Trial Targets Biological Age With Aging Clocks A registered clinical trial titled Tirzepatide to Slow Biological Aging is using multiple DNA methylation aging clocks as primary endpoints, along with functional metrics like grip strength and a 6-minute walk test. Dave explains why this is a big maturity step for longevity science: instead of assuming metabolic improvement equals slower aging, this study is measuring biological age directly, across multiple clocks, with performance outcomes. He also shares the practical lesson for biohackers: stop relying on one favorite metric and start thinking in panels, function, and durability of results. -Source: https://clinicaltrials.gov/study/NCT07220473 All source links provided for direct access to the original research and reporting. This episode is designed for biohackers, longevity seekers, and high-performance listeners who want practical strategies rooted in cutting-edge science. Host Dave Asprey translates emerging research into actionable upgrades for your biology, from metabolism and food policy to AI-driven tracking, institutional nutrition, and biological aging measurement. New episodes every Tuesday, Thursday, Friday, and Sunday. Keywords: Dietary Guidelines for Americans 2025-2030, real food policy reset, ultra processed foods policy, added sugar limits, sugary drinks guidelines, school lunch nutrition policy, SNAP WIC nutrition impact, USDA HHS dietary guidelines 2026, whole food protein guidelines, full fat dairy guidelines, oxytocin aging study, A5i lifespan extension, frail elderly mice lifespan 73 percent, combination longevity therapies, aging intervention synergy, staged longevity protocols, functional aging biomarkers, ChatGPT Health launch, OpenAI health records AI, Apple Health ChatGPT integration, MyFitnessPal ChatGPT integration, AI lab interpretation, AI doctor visit summary, quantified self AI tools, Whole Milk for Healthy Kids Act, whole milk back in schools, school dairy policy change, child satiety nutrition, school meal regulations USDA, tirzepatide biological aging trial, GLP-1 GIP longevity, epigenetic aging clocks trial, DNAmAge PhenoAge GrimAge DunedinPACE, grip strength aging endpoint, 6 minute walk aging endpoint, biological age measurement, longevity clinical trial endpoints, biohacking news update, longevity policy shifts, metabolic health upgrades Thank you to our sponsors! -BEYOND Conference 2026 | Register now at https://beyondconference.com/ -EMR-Tek | https://www.emr-tek.com/DAVE and use code DAVE for 40% off Resources: • Subscribe to my weekly newsletter: https://substack.daveasprey.com/welcome • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps:0:00 - Intro0:19 - New Dietary Guidelines2:09 - Longevity Research Breakthrough3:41 - ChatGPT Health Launch5:10 - Whole Milk Returns to Schools6:29 - GLP-1 Aging Trial7:34 - Weekly Upgrade Protocol9:09 - OutroSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Este fue un podcastón. Más de dos horas de conversación con Olvin Valentín, sin atajos ni soundbites, para hablar de lo que casi nunca se discute con calma: las interioridades de la militancia política.Olvin nos contó, en detalle, su trayectoria dentro del Movimiento Victoria Ciudadana, su rol como comisionado electoral y portavoz, las tensiones internas, los costos personales y políticos de ese trabajo, y los momentos clave que lo llevaron a replantearse su espacio dentro de ese proyecto.Hablamos de por qué decidió afiliarse al Partido Popular Democrático, qué vio, qué lo convenció y qué habló con Pablito José.Sin duda la mejor conversación que escucharás sobre el tema.

Watch The X22 Report On Video No videos found (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:17532056201798502,size:[0, 0],id:"ld-9437-3289"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="https://cdn2.decide.dev/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs");pt> Click On Picture To See Larger PictureThe world is continually paying the [CB]s more and more of their hard earned labor. In Germany the people are taxed 42%, almost half of their income. Fed inflation indicator reports no inflation, Truinflation reports inflation is at 1.2%.BoA and Citibank are in talks to offer 10% credit card. Trump says US will the crypto capital of the world. Globalism/[CB] system has failed, the power will return to the people. The patriots are sending a message, DOJ 2.0 is not like DOJ 1.0, same with the FBI, you commit a crime you will be arrested. The message is clear, the protection from these agencies are gone. Bondi arrest the Church rioters. Trump’s message at DAVOS is clear, the [DS] power and agenda is no more. Trump is now in control and the world will begin to move in a different direction, either you are on board or you will be left behind. The power belongs to the people.   Economy https://twitter.com/WallStreetMav/status/2014289396112011443?s=20 (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:18510697282300316,size:[0, 0],id:"ld-8599-9832"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="https://cdn2.decide.dev/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); Fed’s Favorite Inflation Indicator Refuses To Show Any Signs Of Runaway ‘Trump Tariff’ Costs The Fed’s favorite inflation indicator – Core PCE – rose 0.2% MoM (as expected), which leave it up 2.8% YoY (as expected), slightly lower than September’s +2.9%…   Bear in mind that this morning’s third look at Q3 GDP printed a +2.9% YoY for Core PCE. Under the hood, the biggest driver of Core PCE remains Services costs – not tariff-driven Goods prices…   In fact, on a MoM basis, Non-durable goods prices saw deflation for the second month in a row…   Source: zerohedge.com https://twitter.com/truflation/status/2014322072286302619?s=20 – Food – mostly Eggs – Household durables – particularly housekeeping supplies – Alcohol & tobacco – mostly alcoholic beverages Our number is derived by aggregating millions of real-time price data points every day to calculate a year-over-year CPI % rate. It is comparable but not identical to the survey-based official headline inflation released monthly by the BLS, which was 2.7% for December. Bank Of America, Citigroup May Launch Credit Cards With 10% Rate Two weeks after Trump shocked the world by demanding lenders cap credit card interest rates at 10% for one year, Bank of America and Citigroup are exploring options to do just that in an attempt to placate the president.  Bloomberg reports that both banks are mulling offering cards with a 10% rate cap as one potential solution.  Earlier this week, Trump said he would ask Congress to implement the proposal, giving the financial firms more clarity about what exact path he's pursuing. Bank executives have repeatedly decried the uniform cap, saying it'll cause lenders to have to pull credit lines for consumers.  Source: zerohedge.com Trump sues JPMorgan Chase and CEO Jamie Dimon for $5B over alleged ‘political’ debanking The lawsuit claims JPMorgan’s decision ‘came about as a result of political and social motivations’ to ‘distance itself’ Trump and his ‘conservative political views’  President Donald Trump is suing JPMorgan Chase and its CEO Jamie Dimon in a $5 billion lawsuit filed Thursday, accusing the financial institution of debanking him for political reasons. The president's attorney, Alejandro Brito, filed the lawsuit Thursday morning in Florida state court in Miami on behalf of the president and several of his hospitality companies.  “ Source: foxnews.com https://twitter.com/RapidResponse47/status/2013984082640658888?s=20  WEF Finance/Banking Panel – If Independent National Economies Continue Rising, Global Trade Drops and We Lose Control Globalism in its economic construct is a series of dependencies. If those dependencies are severed, if each country has the ability to feed, produce and innovate independently, then the entire dependency model around globalism collapses. Within the globalism model that was historically created there was a group of people, western nations, banks, finance and various government leaders, who controlled the organization and rules of the trade dependencies.  The action being taken for self-sufficiency, in combination with the approach promoted by President Trump that each nation state should generate their own needs, then the rules-based order that has existed for global trade will collapse. If nations are no longer dependent, they become sovereign – able to exist without the need for support from other nations and systems. If nations are indeed sovereign, then globalism is no longer needed and a threat of the unknown rises. How will nations engage with each other if there is no governing body of western elites to make the rules for engagement?  The need for control is a reaction to fear, and it is the fear of self-reliance that permeates the elitist class within the control structures.   If each nation of the world is operating according to its individual best interests, the position of Donald Trump, then what happens to the governing elite who set up the system of interdependencies. This is the core of their fear. If each nation can suddenly grow tea, what happens to the East India Tea Company.  Who then sets the price for the tea, and worse still an entire distribution system (ships, ports, exchanges, banks, etc.) becomes functionally obsolescent. Source: theconservativetreehouse.com  Political/Rights TWO-TIERED JUSTICE: Conservative Journalist Kaitlin Bennett Charged and Fined for Interviewing Democrats in Public — While Don Lemon Storms Churches With Zero Consequences The United States now operates under a blatantly two-tiered justice system, where conservative journalists are criminally charged for speech in public spaces, while left-wing media figures face zero consequences for harassing Americans and disrupting religious services. Conservative journalist Kaitlin Bennett revealed this week that she was charged with a federal crime and fined by the National Park Service in St. Augustine for the so-called offense of asking Democrats questions on public property. According to Bennett, federal agents targeted her while she was conducting on-the-street interviews, a form of journalism protected by the First Amendment. Despite being on public land, Bennett says she was cited and punished simply for engaging in political speech that the Left finds inconvenient. Bennett addressed the incident directly in a post on X, writing: https://twitter.com/KaitMarieox/status/2014174254799958148?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E2014174254799958148%7Ctwgr%5Ef4a6650cd0c60d38edfea018c5665c2cc2fe5199%7Ctwcon%5Es1_c10&ref_url=https%3A%2F%2Fwww.thegatewaypundit.com%2F2026%2F01%2Ftwo-tier-justice-conservative-journalist-kaitlin-bennett-charged%2F When asked by another local journalist exactly what “lawful order” Bennett had disobeyed, the ranger reportedly could not provide a straight answer. WATCH: Source: thegatewaypundit.com https://twitter.com/DHSgov/status/2014322865848406370?s=20   Alexander Conejo Arias, fled on foot—abandoning his child. For the child's safety, one of our ICE officers remained with the child while the other officers apprehended Conejo Arias.   Parents are asked if they want to be removed with their children, or ICE will place the children with a safe person the parent designates. This is consistent with past administration's immigration enforcement. Parents can take control of their departure and receive a free flight and $2,600 with the CBP Home app. By using the CBP Home app illegal aliens reserve the chance to come back the right legal way. https://twitter.com/DHSgov/status/2014049440911303019?s=20   inflicting corporal injury on a spouse or cohabitant. An immigration judge issued him a final order of removal in 2019. In a dangerous attempt to evade arrest, this criminal illegal alien weaponized his vehicle and rammed law enforcement. Fearing for his life and safety, an agent fired defensive shots. The criminal illegal alien was not hit and attempted to flee on foot. He was successfully apprehended by law enforcement. The illegal alien was not injured, but a CBP officer was injured.  These dangerous attempts to evade arrest have surged since sanctuary politicians, including Governor Newsom, have encouraged illegal aliens to evade arrest and provided guides advising illegal aliens how to recognize ICE, block entry, and defy arrest. Our officers are now facing a 3,200% increase in vehicle attacks. This situation is evolving, and more information is forthcoming.   https://twitter.com/nicksortor/status/2014063905413177637?s=20  CNN Panelist Issues Retraction and Apology After Going Too Far in On-Air Trump Attack    footage of CNN's “Newsnight with Abby Phillip” was posted to social media platform X featuring 25-year-old leftist activist Cameron Kasky alongside panel mainstay Scott Jennings. A moment between the two went viral when Kasky casually declared that President Donald Trump had been involved in an international sex trafficking ring. Jennings wasn't going to let that remark go unchallenged by host John Berman. The topic of conversation had been Trump's interest in Greenland and the Nobel Peace Prize, but Kasky threw in a jab at Trump with an allusion to the president's relationship with the late sex offender Jeffrey Epstein — an allusion Kasky's now trying to walk back. “I would love it if he was more transparent about the human sex trafficking network that he was a part of, but you can't win 'em all,” he blurted out. https://twitter.com/overton_news/status/2013455047288377517?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E2013455047288377517%7Ctwgr%5E20edbbd712c7076d1aafdac2d1e39d7eb8307263%7Ctwcon%5Es1_c10&ref_url=https%3A%2F%2Fwww.thegatewaypundit.com%2F2026%2F01%2Fcnn-panelist-issues-retraction-apology-going-far-air%2F   Berman asked Jennings a follow-up question about Greenland, but instead of addressing that, Jennings circled back to Kasky's remark. “You're gonna let that sit?” Jennings asked Berman. “Are we going to claim here on CNN that the president is part of a global sex trafficking ring or …?” After assuring Jennings that he would do the fact-checking, Berman asked Kasky to repeat what he'd said about the global sex-trafficking ring. “That Donald Trump was … probably … very involved with it,” the arrogant young man replied, with perhaps a touch less confidence. To Berman's credit, and the CNN legal team's, he immediately said, “Donald Trump has never been charged with any crimes in relation to Jeffrey Epstein.” https://twitter.com/camkasky/status/2013760245298864477?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E2013760245298864477%7Ctwgr%5E20edbbd712c7076d1aafdac2d1e39d7eb8307263%7Ctwcon%5Es1_c10&ref_url=https%3A%2F%2Fwww.thegatewaypundit.com%2F2026%2F01%2Fcnn-panelist-issues-retraction-apology-going-far-air%2F Source: thegatewaypundit.com https://twitter.com/ElectionWiz/status/2014189561002291385?s=20 DOGE Geopolitical https://twitter.com/brentdsadler/status/2014311942119137584?s=20  important as these agreements cover the entirety of the Chagos group of islands/features. Critical as future third party presence in those areas proximate Diego Garcia could in practical terms render those U.S. military facilities operationally impractical (ie useless). The current deal under consideration in the UK parliament in a rushed vote as soon as 2 February is ill advised. And it likely would break the decades long understanding with the U.S. government. See: Active U.S. treaties: https://state.gov/wp-content/uploads/2025/08/Treaties-in-Force-2025-FINAL.pdf 1966 Foundational Understanding: https://treaties.un.org/doc/Publication/UNTS/Volume%20603/volume-603-I-8737-English.pdf 1972 Understanding regarding new facilities on Diego Garcia: https://treaties.un.org/doc/Publication/UNTS/Volume%20866/volume-866-I-8737-English.pdf 1976 Understanding and concurrence on new communications facilities on Diego Garcia and references as foundational the 1966 Understanding: https://treaties.fcdo.gov.uk/data/Library2/pdf/1976-TS0019.pdf?utm_source https://twitter.com/HansMahncke/status/2014150131247874267?s=20 The EU-Mercosur deal is a major free trade agreement between the European Union and the Mercosur bloc (Argentina, Brazil, Paraguay, and Uruguay). Negotiated for over 25 years, it aims to create one of the world’s largest free trade zones, covering more than 700 million people and reducing tariffs on goods like cars, machinery, pharmaceuticals, and agricultural products.  It includes commitments on sustainability, labor rights, and environmental protections, but critics argue these are insufficient to address issues like Amazon deforestation and unfair competition for European farmers. The agreement was politically finalized in 2019 but faced delays due to environmental concerns and opposition from countries like France and Austria. It was formally signed on January 17, 2026, after EU member states (with a qualified majority, despite opposition from five countries including France) greenlit it on January 9.  The Stupidity of Davos Explained Using an Example of Their Own Creation China is manufacturing a product to create a carbon credit certificate in response to the demand for carbon credits from all the world auto-makers.  Any nation that has a penalty or fine attached to their climate goals is a customer. Those are nations with fines or quotas associated with the production of gasoline powered engines if the auto company doesn't hit the legislated target for sales of electric vehicles. In essence, EU/AU/CA/RU/ASEAN car companies buy Chinese car company carbon credits, to avoid the EU/AU/CA/RU/ASEAN fines.  The Chinese then use the carbon credit revenue to subsidize even lower priced Chinese EVs to the EU/AU/CA/RU/ASEAN car markets, thereby undercutting the EU/AU/CA/RU/ASEAN car companies that also produce EVs. China brilliantly exploits the ridiculous pontificating climate scam and has an interest in perpetuating -even emphasizing- the need for the EU/AU/RU/ASEAN countries to keep pushing their climate agenda.  China even goes so far as to fund alarmism research about climate change because they are making money selling carbon credit certificates on the back end of the scam to the western fear mongers.  This is friggin' brilliant.   The climate change alarmists are helping China's economy by pushing ever escalating fear of climate change.  You just cannot make this stuff up. What does the outcome look like? Well, in this example we see hundreds of thousands of unsold BYDs piling up in countries that emphasize climate regulations with no restrictions on the import of EVs (which most don't even manufacture), which is almost every country.  Big Panda doesn't care about the car itself; they care about generating the carbon credit certificate to sell in the various carbon exchanges. Put this context to the recent announcement by Canadian Prime Minister Mark Carney about his new trade deal with China to accept 49,000 EVs this year. Prime Minister Carney bragged about getting the Chinese to agree to only super low prices for the Canadian market.  Mark Carney was very proud of his accomplishment to get much lower priced vehicles for Canadian EV purchasers.   No doubt Big Panda left the room laughing as soon as Carney made his grand announcement. 1. China sells EV's in Canada, creating credits available on the carbon exchange scheme. Europe et al will purchase the carbon credits because Bussels has fines against EU car companies. 2. With a foothold already established in Europe, China will then take the money generated by the carbon credit purchases and lower the prices of the Chinese EV cars sold in Canada. It's gets funnier. 3. Carney bragged about forcing China to only sell low price EV's as part of the trade agreement. The low price of the EV's in Canada will be subsidized by Europe. China doesn't pay or lose a dime. But wait…. 4. Carney can't do anything about the scheme he has just enmeshed Canada into, because Canada has a Carbon Credit exchange in law.

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Jennifer Lee Pryor was born on August 31, 1949 in New York City, New York, USA. She is an actress and producer, known for Bold Native (2010), Act of Vengeance (1974) and The Wild Party (1975). She was previously married to Richard Pryor. Richard Pryor was an American stand-up comedian and actor. He was known for reaching a broad audience with his trenchant observations and storytelling style. Pryor won a Primetime Emmy Award and five Grammy Awards. He received the first Kennedy Center Mark Twain Prize for American Humor in 1998. Official Richard Pryor YouTube Channel! Celebrating the work and legacy of the King of Comedy. - https://www.youtube.com/@OfficialRichardPryor Shop CANTSTOPGOODBOY here: https://shop.cantstopgoodboy.com/ Bobbys World Merchandise from Retrokid: https://retrokid.ca/collections/bobbys-world Howie Mandel Does Stuff available on every Podcast Platform Visit the Official Howie Mandel Website for more: https://www.howiemandel.com/ Howie Mandel Does Stuff Merchandise available on Amazon.com here https://www.amazon.com/shop/howiemandeldoesstuff Join the "Official Howie Mandel Does Stuff" Reddit: https://www.reddit.com/r/HowieMandelPodcast/ Thanks to Our Sponsors: Loving plants is easy, but keeping them thriving isn't, it's not just remembering to water, it's watering the right way. Posie Pots are the genius solution: gorgeous, self-watering planters with a patented reservoir system. The roots drink exactly what they need, when they need it, so you only water once a month! Go to posiepots.com and use code ‘HOWIE10' for 10% off. Tired of energy drinks with ingredients you can't pronounce? Flova is the all-natural alternative, providing a clean boost of energy from a simple list of ingredients like 85% carbonated coconut water and real fruit juice. While you energize, you're also hydrating your body with over 500mg of electrolytes. Head to blibrands.com and use the code 'HOWIE10' for 10% off! Spending all day hunched over screens can cause posture to look like the letter 'C', leading to muscle tension and poor spinal alignment. The Pettibon System is designed to relieve those pesky aches, improve posture, and help you get back to living. Visit PettibonSystem.com and use code 'HOWIE10' for 10% off at checkout—your back will thank you. In a world of complicated labels, Pureayurbliss simplifies wellness by returning to the purity of Ayurveda for a clear path to well-being. The product line features USDA-certified Organic Ashwagandha to help the body adapt to stress and Organic Turmeric to support joint health, all ethically sourced from India. Use code 'HOWIE20' for 20% off at pureayurbliss.com. Say Hello to our house band Sunny and the Black Pack! Follow them here! YouTube: https://www.youtube.com/@BlackMediaPresents TikTok: https://www.tiktok.com/@blackmediapresents Spotify: https://open.spotify.com/artist/01uFmntCHwOW438t7enYOO?si=0Oc-_QJdQ0CrMkWii42BWA&nd=1&dlsi=a9792af062844b4f Facebook: https://www.facebook.com/SunnyAndTheBlackPack/ Instagram: https://www.instagram.com/blackmediapresents/ Twitch: https://www.twitch.tv/blackmediapresents Twitter: twitter.com/blackmedia @howiemandel @jackelynshultz

What if the real problem with America's health crisis isn't a lack of guidance — but too much noise? In this special crossover episode from The Consistency Project podcast, EC Synkowski joins us to break down the latest USDA dietary guidelines and FDA labeling rules, revealing why neither will actually move the needle on public health. You'll discover why the government keeps getting nutrition guidance wrong, what's really driving our health crisis, and why you already have everything you need to cut through the confusion.This is about more than nutrition policy — it's about reclaiming your agency to make simple choices in a system designed to overwhelm you. EC brings her signature clarity to help you shut out the noise and get back to what actually works: whole foods, proper amounts, boring basics. If you've ever felt paralyzed by conflicting nutrition advice, this conversation will set you free.

El acuerdo de libre comercio entre Mercosur y la Unión Europea (UE) se firmará este sábado en Paraguay después de 26 años de negociaciones. El pacto aún genera el rechazo de muchos agricultores en diferentes países europeos, entre ellos España, donde este mismo viernes se han registrado tractoradas en distintos puntos de Aragón y del resto de España.Hoy valoramos las consecuencias de este acuerdo para sectores como el cereal; la carne; los productos ecológicos; la miel; el vino y el aceite.Repasamos también las movilizaciones que hay convocadas para la semana que viene y que anunciaban ayer las organizaciones agrarias aragonesas y, tras conocer el último informe del USDA que revisa al alza en 19,1 millones/tn sus previsiones de producción mundial de cereales queremos conocer si la firma del Mercosur ha podido tener algún tipo de influencia.En ‘Agua y regadíos en Aragón' haremos un resumen de las reuniones del Consejo del Agua de la demarcación del Ebro y del Comité de Autoridades Competentes celebradas el pasado jueves y nos acercaremos hasta la Comunidad de Regantes de Bardenas para saber cuál es el estado de reserva en sus embalses.La Indicación Geográfica Protegida (IGP) Ternasco de Aragón organiza una nueva edición de su “Mes del Ternasco asado”. Antes de marcharnos, hablamos de ternasco.

Industrial farming has weakened soil biology, reduced food quality, and contributed to chronic disease, prompting renewed focus on soil health as a foundation for human health and agricultural resilience Regenerative agriculture rebuilds soil without reliance on heavy chemical inputs. This approach improves water retention, nutrient density, and long-term farm productivity In December 2025, the U.S. Department of Agriculture (USDA) launched a $700 million Regenerative Pilot Program to support farmers transitioning to soil-building practices The program uses existing conservation funds, public-private partnerships, and a unified application process to reduce administrative burden and make regenerative practices more accessible You can support regenerative agriculture through your daily food choices by prioritizing food from regenerative farmers, choosing pasture-raised meat and dairy, and avoiding ultraprocessed foods

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links —Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.Farm Economy Under PressureHeadlines this week focused squarely on the deteriorating US farm economy. The Wall Street Journal published an article detailing the challenges facing US soybean farmers, including high input costs, weak commodity prices, rising competition from Brazil, and sluggish export demand. The piece also referenced USDA's $12 billion Farmer Bridge Assistance (FBA) program, noting that while helpful in the short term, it does not address deeper structural issues.Reuters published similar coverage, emphasizing tighter bank lending standards, increasing financial stress, and a rise in farm bankruptcies. Together, the articles underscore mounting pressure on farmers and the broader ripple effects across rural America. Soybean Oil & BiofuelsSoybean oil futures surged on Thursday, gaining as much as 3.8% on expectations that the Trump administration will finalize US biofuel-blending quotas by March. Last June, the EPA proposed a sizable increase in biomass-based diesel targets, which would significantly boost soybean oil demand. There is optimism that stronger biofuel demand could help offset weak soybean export performance.NOPA Crush UpdateThe National Oilseed Processors Association released its December crush report, showing US soybean crush at its second-highest level on record. NOPA members processed 224.99 million bushels, up 4.1% from November and 8.9% from December 2024, slightly above trade expectations.For full-year 2025, crush totaled nearly 2.4 billion bushels—an 8% increase from 2024. End-of-month soybean oil stocks rose to 1.64 billion pounds, the highest level since May 2024, up sharply from both last month and last year, though just below average trade estimates.Brazil Soybean CropBrazil's soybean crop is shaping up to be record large. Agroconsult raised its estimate to 182.2 mmt, citing strong field conditions and limited widespread issues. Meanwhile, Conab trimmed its estimate slightly to 176.1 mmt due to marginally lower yield expectations. Even so, the crop remains record large and would exceed last season's production. Export SalesUS corn export sales impressed last week, with net sales of 1.1 mmt. While down from the prior four-week average, the number was a strong rebound from the previous week. Mexico was the top buyer.Soybean sales exceeded expectations at 2.1 mmt, up sharply week-over-week and well above the recent average. China was the largest buyer. Wheat sales came in near the low end of expectations at 156,300 mt, with unknown destinations leading purchases.USDA Flash SalesUSDA reported multiple flash sales on Thursday:Soybeans sold to China and unknown destinations for 2025/26 deliveryAdditional soybean sales for 2026/27 deliveryCorn sales to Japan and unknown destinations for 2025/26 deliveryDrought Monitor UpdateUSDA's latest drought data showed mixed but generally improving conditions across parts of the Corn Belt and High Plains. Above-normal precipitation helped reduce drought intensity in portions of Wisconsin, Iowa, Michigan, Nebraska, and Kansas, while conditions worsened slightly in southern Missouri.US Areas Experiencing DroughtCorn: 28%Soybeans: 34%Winter Wheat: 41%Spring Wheat: 10%Cattle: 34%

If you're ever time traveling to the 90s and early 00s and you can't remember what the USDA recommended nutritional intake for the day looks like, NEVER FEAR. This month, we're tackling the 1992 food pyramid and climbing it level by level, week by week 'til we reach the top.You can contact the show at agoodpodcast@gmail.com and find us @HowStarWarsIsIt on all platforms, but since all platforms are kind of evil now, you should probably just email us. That's the best way to get a hold of us! You can also follow Mike @WordGospel09 on Youtube and Instagram and Josiah @JosiahDotBiz on social media, but once again, just email us. And don't forget to rate and review on iTunes, or wherever you get your podcasts! And if you REALLY like the show head over to our Patreon at patreon.com/howstarwarsisit for bonus episodes, Star Wars movie commentaries, and more!

The Trump administration's war on Minnesota continues, and now the president is threatening to invoke the Insurrection Act. Clearly he thinks that is synonymous with declaring THE PURGE. But he's wrong, and we'll tell you why. Plus we've got good news(!) on California redistricting, green energy, and voting rights.Links:Tangipa v. Newsom [CA gerrymander]https://storage.courtlistener.com/recap/gov.uscourts.cacd.994285The Atlantic Monthly v. Google [Google ad antitrust]https://www.courtlistener.com/docket/72135468/the-atlantic-monthly-group-llc-v-google-llc/US v. Oregon [DOJ demands OR voter rolls]https://www.courtlistener.com/docket/71363789/united-states-v-state-of-oregon/US v. Weber [DOJ demands CA voter rolls]https://www.courtlistener.com/docket/71452580/united-states-v-shirley-weberMinnesota v. USDA https://www.courtlistener.com/docket/72074911/state-of-minnesota-v-united-states-department-of-agriculture/Minnesota v. Noemhttps://www.courtlistener.com/docket/72132615/state-of-minnesota-v-noem/?order_by=descTincher v. Noemhttps://www.courtlistener.com/docket/72047643/tincher-v-noem/Show Links:https://www.lawandchaospod.com/BlueSky: @LawAndChaosPodThreads: @LawAndChaosPodTwitter: @LawAndChaosPodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Friday Free-for-all featuring Jim Wiesemeyer of Wiesemeyer's Perspectives podcast and Shaun Haney of RealAg Radio includes discussion on farmer aid, New World screw worm, stirring the RVO pot, USDA report reaction, Canada/China relationship, and much more.See omnystudio.com/listener for privacy information.

Welcome back to Let's Chat Dairy by HighGround Dairy! HighGround's Alyssa Badger and Cara Murphy discuss this week in dairy markets. Subscribe so that you never miss an episode!  NEW from HighGround Dairy: US Dairy Markets & Fundamentals Course. Designed for professionals new to the dairy industry, this course demystifies what drives milk and dairy markets. Through practical explanations and real-world examples, you'll master milk pricing, domestic and global demand trends, and key USDA reports. Learn more and enroll today: highgrounddairy.com/education Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠This episode was produced and edited by HighGround Dairy's Becca Kelm.

On today's show, we cover lawmaker agriculture priorities, global ag news and crop protection considerations as farmers plan for the 2026 growing season following a challenging year of disease pressure. Agriculture news this week covers what federal lawmakers will be prioritizing these upcoming few weeks from a discussion heard at the American Farm Bureau Convention earlier this week, and the group's top policy priorities for the year ahead. Today's show also shares the newly signed Whole Milk for Healthy Kids Act and what it means for schools and dairy farmers, delays to USDA's ARC and PLC programs until after the 2026 planting season, developments involving Venezuela and the energy industry and a new report showing U.S. agricultural equipment sales declined compared to the previous year. This week's interview is with Dean Grossnickle, Technical Development Lead at Syngenta, who joins the show to discuss pre and post-emerge crop protection strategies, especially in light of late-season disease pressure seen last year including Southern rust. The conversation highlights why weed control is more critical than ever and the questions Grossnickle is hearing from farmers this winter as they build their weed management plans. Stay connected with us for more agriculture content on Instagram, TikTok, Facebook, and YouTube, along with our weekly videos!

Grain Market Reaction, Corn and Grain Sorghum Wheat, Soybeans and Macroeconomics Weather Conditions Creating Fire Concerns   00:01:05 – Grain Market Reaction, Corn and Grain Sorghum: Daniel O'Brien, K-State grain economist, and Guy Allen, the senior economist at the IGP Institute, begin the show as they discuss the overall market reaction to the USDA reports as well as feed grains.    00:12:05 – Wheat, Soybeans and Macroeconomics: Keeping the show and their conversation rolling are Daniel and Guy as they continue chatting about wheat and soybeans as well as also touching on transportation, foreign exchange and government payments. Daniel on AgManager.info   00:23:05 – Weather Conditions Creating Fire Concerns: K-State meteorologist Chip Redmond concludes today's show as he notes how the current conditions in Kansas should have people paying extra attention to fire concerns.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Extension is a short name for the Kansas State University Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.

Whole milk will soon return to school menus. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Listen to the SF Daily podcast for today, January 16, 2026, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. USDA data showed soybean sales surged 54% week-over-week to 2.06 million metric tons, led by China, Egypt, and Mexico. Corn sales increased 10% to 1.14 million metric tons, with major buyers including Mexico and Japan. Wheat sales rose 32% to 156,300 metric tons. Cattle traders are optimistic about higher prices, while winter weather advisories were issued for several states. The podcast also mentioned the potential impact of New World screw worm on the market. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The January WASDE dropped Monday, January 12th, shocking market watchers with an updated U.S. corn crop that's now a record by an even wider margin. Almost no one expected USDA to add 1.3 million harvested corn acres to the mix on top of a half bushel boost to the national average corn yield, bringing the estimated 2025 U.S. corn crop to over 17 billion bushels. To help us put this, and all the other updates, into perspective, we're joined once again by DTN Lead Markets Analyst Rhett Montgomery. He'll guide us through expectations going into the report to help us understand why markets reacted to the updates the way they did, and to offer insight into where they might go from here. He'll also take us beat-by-beat down the national and global balance sheets for the major grains as he tracks the shifting trade picture, updated wheat seeding numbers, and how the latest updates are affecting the basis right now. Finally, he'll share what he's expecting to move the markets between now and the February WASDE.

Looking 4 Healing Radio with Dr. Benjamin Benulis – As with most government-issued nutrition guidance, there's a mix of progress and persistent problems. Some recommendations reflect a growing awareness of the role food plays in chronic disease, while others continue to ignore foundational nutritional realities and decades of real-world outcomes...

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links —Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.

This week on Everybody in the Pool, we're diving into the world of protein production — in reverse. Recently, the USDA released a new food pyramid that controversially places red meat and dairy at the top. That, combined with the global and particularly American obsession with protein, make it a great time to talk to Ross Milne, CEO of Leaft Foods. Leaft is developing a groundbreaking technology that extracts protein directly from alfalfa leaves, potentially reducing emissions by 97% compared to traditional animal agriculture.Leaft Foods isn't just creating a protein alternative - they're reimagining the entire food production system. By isolating RuBisCO, the most abundant protein on the planet, they've developed a nutritional powerhouse that outperforms eggs, whey, and beef in amino acid profile. Their first product, LeafBlade, packs 18 grams of protein and 58% of daily iron intake into a tiny 100ml pouch.We talk about:How extracting protein directly from leaves could transform agricultureThe nutritional superiority of RuBisCO proteinWhy efficiency matters in solving the climate crisisHow this technology could improve both human nutrition and animal farmingThe potential for scaling a more sustainable protein production methodLinks:Leaft Foods: https://www.leaftfoods.com/All episodes: https://www.everybodyinthepool.com/Subscribe to the Everybody in the Pool newsletter: https://www.mollywood.co/Become a member for the ad-free version of the show:https://everybodyinthepool.supercast.com/Visit our sponsor, Climatize, and get $50 in investment credits when you create a profile! Hosted on Acast. See acast.com/privacy for more information.

Looking 4 Healing Radio with Dr. Benjamin Benulis – As with most government-issued nutrition guidance, there's a mix of progress and persistent problems. Some recommendations reflect a growing awareness of the role food plays in chronic disease, while others continue to ignore foundational nutritional realities and decades of real-world outcomes...

National Corn Growers Association chief economist Krista Swanson joins us to share reaction to Monday’s USDA reports and comment on the record production pace of ethanol. Mitchell Hora of Continuum Ag returns to continue the conversation on the latest for 45Z rule making.See omnystudio.com/listener for privacy information.

The conversation centers around the Transition to Organic Partnership Program (TOPP), a USDA initiative aimed at supporting farmers in transitioning to organic practices. Ben Bowell and Jessy Beckett Parr discuss the program's origins, goals, and the collaborative efforts of various organizations involved. They highlight the importance of technical assistance, mentorship, and community building in fostering a successful organic farming network. The discussion also touches on the program's impacts, future sustainability, and the significance of respect and collaboration in achieving a better world for agriculture.Takeaways:TOPP is a USDA initiative with a $100 million budget.The program aims to support farmers transitioning to organic practices.Collaboration among organizations is key to the program's success.Technical assistance includes one-on-one support and mentorship.The program has reached thousands through various educational events.Farmers are compensated for mentoring new organic farmers.The program is designed to be community-based and regionally tailored.Future funding and sustainability are ongoing concerns for the program.The program aims to increase domestic organic production to meet consumer demand.The national partners are Organic Farmers Association, Trade Association, and Arizona State University Swette Center for Sustainable Food Systems.The Regional Leads are Oregon Tilth, CCOD, OCIA, MOSA, Florida Organic Growers, and PCO.Modern Species developed their 2025 Impact Report which helped them secure the remainder of their grant after the government funding freeze.Sound bites:“If there's already the organic demand, we just need to meet the supply domestically.”“People in the United States who are inside of larger agricultural corporations, food-based corporations, see the disconnect and the need to invest resources in domestic supply and production.”“We all cooperatively wrote the organic standards together, along with other movement aligned groups in the 90s.”“One of the emergent themes for us of this work has been how important the network itself is and how keeping people in collaboration across organizations and state boundaries supports all of our success.”“I love hearing the stories of the farmer to farmer sharing. It's really powerful.”“I really feel like a better world looks like a world that's full of respect, for the people, for the planet and its delicate balance of biology and ecology.”"It's about continuous improvement."Links:Transition to Organic Partnership Program - https://www.organictransition.org/Impact Report for Transition to Organic Partnership Program - https://www.organictransition.org/impact-report/Ben Bowell on LinkedIn - https://www.linkedin.com/in/ben-bowell-85901a1b3/Jessy Becket Parr on LinkedIn - https://www.linkedin.com/in/jessy-beckett-parr-a5a681185/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to the Transition to Organic Partnership Program04:33 Understanding the Transition to Organic Partnership Program07:57 The Role of Partnerships in Organic Transition09:07 Regional Partners and Their Selection Process11:31 Goals and Objectives of the Transition to Organic Partnership Program15:20 Highlights and Accomplishments of the Program20:14 The Importance of Collaboration and Community23:37 Managing a Successful Collaborative Program26:54 Getting Involved in the Program29:13 Who is the Program For?31:06 Free Resources and Support for Farmers32:16 Future Plans for the Program35:00 Funding Opportunities and Strategies37:36 Advice for Collective Action and CollaborationSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Grains stabilize after sharp sell-off; CONAB's soybean production estimate below private and USDA estimates; export sales report shows mixed results.

Listen in to Aaron Richards Agriminute discussing the recent USDA report.

Send us a textSummaryIn this episode, analyst Brian Grete discusses the critical importance of USDA surveys for farmers and the agricultural market. He highlights the declining response rates from farmers, which have dropped from around 80-85% in the 90s to just 40% in recent years. Grete argues that accurate data collection through these surveys is essential for producing reliable estimates on crop production, acreage, and yields, which ultimately affect market prices. He emphasizes that farmers should participate in these surveys to ensure that the data reflects the true state of agriculture, thereby reducing market surprises and complaints about USDA reports.Stay Connectedhttps://www.commstock.com/https://www.facebook.com/CommStockInvestments/https://www.youtube.com/channel/UClP8BeFK278ZJ05NNoFk5Fghttps://www.linkedin.com/company/commstock-investments/

We're exploring the recently updated USDA dietary guidelines and their implications for your health. You'll learn about the practical takeaways from these guidelines, including the importance of whole foods and the limitations of current recommendations. By understanding these changes, you will be better equipped to make informed choices that can positively impact your nutrition and overall well-being.

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links —Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.

Darren Frye of Water Street Solutions joins us for a conversation about the USDA reports, impact on price, price outlook and risk management. Todd Horwitz of bubbatrading.com talks about market action.See omnystudio.com/listener for privacy information.

Aaron Wilson, assistant professor of Ag Weather and Climate Field Specialist at Ohio State University, joins us to discuss the ENSO climate update predicting an La Niña to El Niño change this spring. Our Farmer Forum features Randy Urmacher of Nebraska and Ryan Bivens of Kentucky. They share their concerns about the recent USDA report and financial aid vs. fixing the problems that necessitate aid plus seasonal task and opportunities they detect.See omnystudio.com/listener for privacy information.

Clinton Griffiths hosts AgDay: Could 2026 be the year for ag labor reform? We hear from leaders on Congressional ag committees about how they are building consensus. Plus, the fallout from this week's shocking 2025 production numbers from USDA, and see who took home the title of "Best Mullet" at this year's Pennsylvania Farm Show.See omnystudio.com/listener for privacy information.

Send us a textWhat if the thing you do for fun is the door to your calling? We sit down with Brian, a bowhunter-turned-barbecue craftsman, whose $169 smoker and five months of relentless jerky experiments led to a nationwide business—and then to something even bigger: a daily, live Scripture practice that thousands now join on TikTok as Read the Bible with Pawpaw.Brian walks us through the winding road from Silas, Alabama to a USDA facility in Mississippi, and the mentors who sharpened his craft. Then he takes us to a sunrise moment that changed his life: a clear, personal call to be an evangelist—not by title, but by action. That call became a simple routine with surprising reach: show up at 6:30 a.m. Central, read the Word without labels, and trust God to do the heart work. We talk consistency, handling trolls, adding moderators, and why opinion can only motivate while Scripture transforms. You'll hear how Psalm 91 steadies anxious minds, how Psalm 34 restores joy, and how speaking God's promises becomes real spiritual warfare against shame and intimidation.This conversation is a blueprint for purpose in the digital age. Whether you're a cook, electrician, or coder, excellence can open doors that sermons can't. Brian shares how a small, faithful practice sparked a growing community of readers and a 13‑week Rooted discipleship rhythm. If you're restless or unsure where to begin, you'll find practical steps to start where you are, use what you have, and let truth be your shield and buckler. Join us for a story that blends barbecue smoke, Scripture, and everyday courage—and leave ready to turn your skill into service, your routine into witness, and your platform into purpose.If this resonated, follow the show, share it with a friend who needs hope today, and leave a review to help more people find real stories, real struggles, and real hope.Support the showThank you for listening! Please help us by sharing this podcast with your friends and telling someone about what Jesus has done for you. If you would like to share your story, visit our website https://thepromoter.org/

Show Highlights: Has agtech's promise failed despite $45B+ investments? [04:37] The growing demand for clear ROI and field-level justification for agtech. [07:12] Realities and grower beliefs affecting agtech adoption. [08:52] Should agtech follow the rapid-growth trajectories of fintech and pharma? [10:56] Farmer bias towards product vs. paid services. [17:02] Complexity in agtech adoption rates with USDA data. [18:59] Upcoming $20B opportunity in off-patent agrochemicals. [25:15] Forward outlook for agtech for the next 10 years. [33:32] The future of scaling agtech, direct vs. OEM and retail. [37:16] How AI will empower agronomists and anticipatory ag. [42:09] Connect with Aman Anand on LinkedIn at https://www.linkedin.com/in/aman-anand-b64359b/. If you are interested in connecting with Joe, go to LinkedIn: https://www.linkedin.com/in/joemosher/, or schedule a call at www.moshercg.com.

USDA meteorologist Brad Rippey explains how USDA's off-season monthly reports provide data on various field related conditions from contributing states. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

The new USDA food guide was recently released and there's been a lot of buzz around the new guidelines.Sandra and Rob compare Canada's food guide with the new USDA food guide for Americans and discuss some important elements of each country's food guide features. Episodes mentioned include:Ep.23. Fats, Grease and Oil, Lubricate the Body and Skin From Withinhttps://youtu.be/otQdbY-s_vo?si=2OmnoQZkaksVD7KnEp. 172. Do Dietary Fats Affect Inflammation? Take the Quiz!https://youtu.be/OOSLRwNBPG8?si=2ywKMRAVE7m91klHEp.14. The MIND Diet - Nutrition and Brain Healthhttps://youtu.be/anY72wscg_A?si=tZSu-D2iyP4y2E_-Nutrition Nuggets 86. Mind Diet Quizhttps://youtu.be/2BDVTL6MdtY?si=43essBG87HnIunHBEp. 170. Grains and Inflammation - Friend or Foehttps://youtu.be/OYPL4mKVkTk?si=knmw13OQKDqO5jXTSalt, Sugar, Fat. How the Food Giants Hooked Us. Michael Mosshttps://www.npr.org/sections/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fatEnjoying the show? Consider leaving a 5 star review (if you loved it!), and/or sharing this episode with your friends and family :)Don't forget to visit our social media pages as well. You can find us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: mywifethedietitian.comEmail: mywifetherd@gmail.com

Today we discuss a concept that is very old to me merged with a term that is brand new to me.  It is called Rebel Canning.  Rebel Canners are communities of people using traditional canning methods that gasp, ignore many recommendations by the USDA for canning.  These people however are not adult children.  The spirit in these groups is not I won’t do what you say simply because I want to be a rebel.  More I am a rebel because I can think for myself and your rules do not really make sense at all. But how could the USDA … Continue reading →

This week, Dr. Kahn breaks down the newly released USDA 2025–2030 Dietary Guidelines and the surprising upside-down food pyramid they present. He explains how the final report differs from last year's Advisory Committee recommendations, including changes in committee membership and the influence of advisors with financial ties to the meat and dairy industries. Looking back at the original 1980 dietary guidelines, Dr. Kahn asks an important question: how much has really changed? His takeaway remains refreshingly simple—eat food, mostly plants, not too much. Short topics this week include urinary measurements of protein intake, optimal timing for surgery in dilated aortic roots, the cardiovascular risk of lipoprotein(a), and whether the science behind the Blue Zones truly holds up. You can order a bottle of olive oil for just $1 at getfreshDRKAHN.com. To join the next group ProLon fast, order your kit as soon as possible at prolonlife.com/DRKAHN. If you want it a touch shorter or more punchy for Apple Podcasts specifically, I can trim it another 10–15%.

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links —Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.

It's The Day After and reactions are still settling. Kevin McNew of Quantum Hedging joins us to weigh in on what the USDA reports possibly mean for the future plus Matt Bennett of AgMarket.net shares price action analysis.See omnystudio.com/listener for privacy information.

AlabamaBoth US Senators for AL join Senate GOP in seeking answers from MN Governor on the massive fraud going on his stateAG Marshall applauds appeals court ruling that sides with Amish in refusing immunization mandates in NYSoS Wes Allen reveals more details on the non citizens found on voter rollsAL Dept. of Human Resources now limiting use of EBT cards to in state purchases onlyAL Civil Appeals court rules in favor of ADPH and policies on birthing centersFormer Director of 911 services sues Montgomery leaders for discrimination19 counties given natural disaster status by USDA over recent drought effectsNationalPresident Trump signs EO that bans gain of function research and secret labsTrump talks about Iran and protests and potential action by USTrump admin eliminates Biden Era guidelines for banks and loan applicantsAG for MN now suing Trump admin for the surge of ICE agents in that stateUS State Dept has now revoked 100K foreign visas for 2025DOJ fires top attorney in VA office for refusing to charge James ComeyGrand Jury has issued subpoenas to Fed Reserve Chair Jerome PowellVA Secretary reveals major changes in 2025 to better serve veterans

We catch up with U.S. Senator Chuck Grassley of Iowa on a variety of topics, including E15, the next Farm Bill, Venezuela, farm financial support and more. Bill Lapp of Advanced Economic Solutions joins us to breakdown yesterday's USDA report.See omnystudio.com/listener for privacy information.

Podcast del programa Imagen Empresarial transmitido originalmente el 13 de enero del 2026. Conduce Rodrigo Pacheco. Los entrevistados de hoy: Entrevista: Juan Carlos Anaya, director de GCMA (Grupo Consultor de Mercados Agrícolas) Tema: Reporte de USDA y precio de granos Entrevista: Rogelio Garza, presidente de la AMIA (Asociación Mexicana de la Industria Automotriz) Tema: Revisión del TMEC y cierre del 2025 para el sector

Surviving Consolidation, One Pig at a TimeGreg Gunthorp, a fourth-generation Indiana hog farmer, joins Nate for a wide-ranging conversation about survival, stubbornness, and adaptation in the American meat industry.Greg grew up raising pigs on pasture as part of a diversified family farm, using livestock as a tool to care for the land and keep the operation afloat. But by the early 1990s, the writing was on the wall. In 1994, Greg's father, Theodore, told him that the era of the independent hog farmer was over. Greg didn't accept it. Determined not to be the last Gunthorp to raise pigs, he bought the sow herd from his father and struck out on his own on 65 acres just down the road.Then the market collapsed. By 1998, Greg was selling pigs for less than what his great-grandfather had earned during the Great Depression. Walking away would have made sense, but instead, a chance conversation after a conference changed everything. Someone suggested he call a Chicago restaurant that was buying whole hogs. Greg picked up the phone, not knowing who Charlie Trotter was. “Bring me a pig,” the chef said. That delivery, into one of the most celebrated restaurants in the world, marked Greg's entry into foodservice and a niche that would keep the farm alive.As farm-to-table gained momentum in the late '90s and early 2000s, Gunthorp Farm grew rapidly, at times doubling year over year. Greg talks about what that growth felt like, and why it eventually slowed as larger brands entered the space and redefined what “farm-to-table” meant. “The big guys woke up,” he says. “Most of it comes from them now.”The pandemic brought another shock, especially as downtown Chicago restaurants shut down and office workers disappeared. Greg speaks candidly about the fragility of restaurant-driven farm businesses, thin margins, and how quickly demand can vanish. Throughout the conversation, adaptation is the throughline. From expanding into poultry, sheep, and on-farm processing, to developing fully cooked products and partnering with other farmers, Greg shares how flexibility, and a refusal to quit, has sustained the operation. Today, Greg, his wife Lei, and son Evan farm 240 acres with a growing team, raising and processing pigs, poultry, and sheep using practices rooted in past generations and refined with modern tools.This episode is an unvarnished look at modern meat production, the limits of food trends, and what it really takes to keep farming on your own terms when the odds aren't in your favor.You can find Greg at Gunthorp Farms, a family-run pasture-based livestock and USDA-inspected meat processing farm in LaGrange County, Indiana.https://gunthorpfarms.com/

Right now all the talk in the media is about a woman who was shot in her vehicle by an ICE agent.  Most of the talk is of course retarded and angled to support the left’s claim that ICE murdered a woman in cold blood.  But what really happened, that is just one thing we will look at today.  We will also revisit the new food pyramid we discussed on Thursday and the left’s predictable reaction to it, but what is the real source of anger about it?  Also quietly last month the USDA reallocated almost 700 million dollars to … Continue reading →

Joe's Premium Subscription: www.standardgrain.comGrain Markets and Other Stuff Links —Apple PodcastsSpotifyTikTokYouTubeFutures and options trading involves risk of loss and is not suitable for everyone.

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

USDA has released their highly-anticipated reports with results surprising many farmers, marketers, and general population of the ag industry. Dan Basse of AgResource Company joins us to share perspective on the reports and what it may mean going forward. Plus Jack Scoville of The Price Futures Group also shares perspective on the reports' impact on price action and Cary Artac of artacadvisory.com and wickedstocks.com has a chart update and stock watch.See omnystudio.com/listener for privacy information.

It's the first day of the 2026 Iowa legislative session. People mourned Renee Good and protested ICE over the weekend. And the USDA has released details for financial assistance for crop row farmers.

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